This past weekend has been cold, windy and wet so a big bowl of this roast parsnip parmesan soup was the perfect way to warm up!
Honey roast parsnips are one of my favourite foods ever but since I pretty much ate my weight in them over Christmas I thought I’d share a slightly different version of them. The parmesan in this recipe was a bit of a random addition after I had some kicking about the fridge, but it really adds an extra depth of flavour to the soup.
When I’ve made similar soups in the past I’ve always just boiled the parsnips but roasting them really is the key to this roast parsnip parmesan soup. It gives it a lovely caramelised flavour which rounds everything off beautifully.
What are your favourite soups to make in winter?
- 1kg parsnips
- 2 tbsp olive oil
- 1 tbsp honey
- a few sprigs of rosemary
- 25g butter
- 2 cloves garlic
- 2 onions, diced
- 1.5l vegetable stock
- 500ml milk
- 50g grated parmesan
- Preheat oven to 180°c. Peel and chop parsnips into thumb sized pieces. Toss with olive oil and honey then spread out on a baking tray with the rosemary. Roast for 45 minutes.
- In a large pot over a medium heat add the butter, garlic and diced onions and fry for about 5 minutes. Add the roasted parsnips (discarding the rosemary) and stir.
- Add the vegetable stock and milk and then blend until smooth. Stir in the parmesan and serve.